Tom yam soup

Ingredients

100 G  prawns 
350  ml fish stock
1 stalk fresh lemongrass, lightly pounded, cut into ½  inch long
3 table spoons fish sauce
30 g  sliced fresh galangal
100 g Button mushroom,
6-8 kaffir lime leaves
4 tablespoons lime juice
6 crushed fresh Thai chile peppers
2 tablespoons roasted chile in oil
Fresh cilantro for garnish

Method

Wash the prawns and shell them without removing the tails.

 Bring fish stock  to a boil. Add lemongrass, galangal and lime leaves.

 Bring back to a boil then add mushrooms, fish sauce, chilli oil and lime juice.

Add prawns and fresh chile peppers. As soon as prawns turn pink  serve garnished with cilantro.

Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste.